A cross-sectional study on consumer approaches towards seaweed value-added food products from Bangladesh

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science Pub Date : 2025-02-07 DOI:10.1016/j.ijgfs.2025.101128

Mohammad Khairul Alam Sobuj , Md Hadiul Islam Raiyan , Md Jahir Raihan , Md. Ariful Islam , Md. Mohibul Hasan , Shafiqur Rahman

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Abstract

Seaweed and seaweed-based value-added food products have been consumed in Asian countries such as China and Japan for many centuries. However, they remain relatively new food items in Bangladesh due to the absence of a culinary tradition involving seaweed. The present study aimed to determine consumer approaches towards consuming seaweed value-added food products in Cox's Bazar, a coastal city in Bangladesh. A survey and a sensorial tasting session were conducted during a seaweed food festival in February 2022. Various food items were prepared by incorporating dry seaweed into dishes and served during the festival. Data collection involved a cross-sectional questionnaire survey with 20 questions categorized into six sections: confidence, knowledge, attitude, neophobia, satisfaction, and willingness. A total of 136 respondents participated in the survey. The data were analyzed using Pearson correlation, multiple linear regression, and Hayes Process Macro Model 4 to identify relationships among the categories. The highest mean score was observed for willingness (4.35), while neophobia had the lowest mean (3.85). Although multiple linear regression did not yield significant results across all categories, a strong positive correlation was found between confidence and willingness (r = 0.695, p < 0.01). The findings suggest that neophobia is a significant barrier to the acceptance of seaweed-based products in Bangladesh. Consumer hesitancy to try unfamiliar foods was identified as a primary challenge to the widespread adoption of seaweed value-added products. This highlights the need for strategies to enhance consumer confidence, willingness, and attitude. To overcome neophobia, the study recommends targeted training and education for potential buyers. Developing seaweed-based products with familiar flavors could also improve consumer acceptance by aligning with local preferences. These steps may increase the willingness and confidence of consumers, ultimately fostering the growth of the seaweed product market in Bangladesh.

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来源期刊

International Journal of Gastronomy and Food Science Social Sciences-Cultural Studies

CiteScore

5.30

自引率

10.50%

发文量

170

审稿时长

45 days

期刊介绍： International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy. IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.